How to Make Khasta Kachori
Mix one cup of white flour (all purpose or plain flour), 1 tablespoon (14.8 ml) of rice flour, 2 tablespoons of oil and salt., Divide the dough into small balls., While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3...
Step-by-Step Guide
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Step 1: Mix one cup of white flour (all purpose or plain flour)
Make a dough, using cold water.
Knead the dough well. -
Step 2: 1 tablespoon (14.8 ml) of rice flour
Keep them covered with moist cloth for 20 – 25 minutes. , Drain the water and allow it to dry. , Add crushed cumin seeds and asafoetida.
Wait until it turns brown.
Now add the ginger and green chilli paste, gram flour and spice powders of your choice.
Sauté them for a minute or two. , Place the fillings on a plate. , Roll the balls using a rolling pin and roll into a thick poori.
Add the kachori fillings in the center.
Enclose the kachori fillings with the outer part of the poori to make a pocket.
Make the same with the other balls. , Add the kachoris to the oil and fry them until they're properly cooked and their colour turns to golden–brown. , They're now ready to serve! -
Step 3: 2 tablespoons of oil and salt.
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Step 4: Divide the dough into small balls.
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Step 5: While the dough is resting
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Step 6: soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours.
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Step 7: Add the oil to a frying pan.
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Step 8: At this stage
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Step 9: the fillings for the kachori are ready.
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Step 10: Take out the balls (of flour).
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Step 11: Add oil to the frying pan and heat on medium flame for frying the kachoris.
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Step 12: Transfer the Khasta Kachori onto a plate.
Detailed Guide
Make a dough, using cold water.
Knead the dough well.
Keep them covered with moist cloth for 20 – 25 minutes. , Drain the water and allow it to dry. , Add crushed cumin seeds and asafoetida.
Wait until it turns brown.
Now add the ginger and green chilli paste, gram flour and spice powders of your choice.
Sauté them for a minute or two. , Place the fillings on a plate. , Roll the balls using a rolling pin and roll into a thick poori.
Add the kachori fillings in the center.
Enclose the kachori fillings with the outer part of the poori to make a pocket.
Make the same with the other balls. , Add the kachoris to the oil and fry them until they're properly cooked and their colour turns to golden–brown. , They're now ready to serve!
About the Author
Doris Robinson
Doris Robinson is an experienced writer with over 5 years of expertise in education and learning. Passionate about sharing practical knowledge, Doris creates easy-to-follow guides that help readers achieve their goals.
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